Express
Korean Salmon with a Kick
and green bean rice
Prep & Cook Time: 15-20 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Fish (Salmon), Sesame, Soy
- Pescatarian
- Protein-Packed
- Gluten-Smart
Chef
Rachel Post
Stressed about getting dinner on the table in a timely manner? Sick of hearing, “How much longer until dinner is ready?” Well, you’re in luck! Our Express meals have been tested by our culinary team to ensure prep and cook time are nothing to worry about. Enjoy a wide variety of delicious and healthy meals that are quick-cooking to save you time in the kitchen. Time is less with Express.
In Your Box (serves 2)
- 9 oz. Salmon
- 8 oz. Green Beans
- 5.47 oz. Long Grain White Rice
- 2 fl. oz. Korean BBQ Sauce
- ⅕ fl. oz. Tamari Soy Sauce
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories710
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Carbohydrates83g
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Net Carbs79g
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Fat27g
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Protein35g
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Sodium1270mg
Recipe Steps
You Will Need
- Pepper
- Olive Oil
- Salt
- 1 Large Non-Stick Pan
- 1 Medium Non-Stick Pan
- 1 Medium Pot
- 1 Microwave
- 1 Plate
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using antibiotic free chicken, pat dry. Cook until chicken reaches minimum internal temperature, 5-7 minutes per side.
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If using filets mignon or sirloin steaks, pat dry. Cook until steak reaches desired doneness, or 4-6 minutes per side for medium/medium-well. Rest, 3 minutes. Steak thickness can vary; if you receive a thinner steak, we recommend checking for doneness sooner.
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1 Cook the Rice and Green Beans
Trim green beans, if necessary, and halve.
Bring a medium pot with rice, 1/2 tsp salt, green beans, and 1 1/2 cups water to a boil.Once boiling, reduce to a simmer, cover, and cook until rice is tender, 15-18 minutes.Remove from burner and set aside.While rice and green beans cook, continue recipe. -
2 Cook the Salmon
Pat salmon dry and season flesh side with a pinch of salt and pepper.
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil.Add salmon, skin-side up, to hot pan. Cook until golden-brown and salmon reaches a minimum internal temperature of 145 degrees, 3-4 minutes per side.Remove from burner. Transfer to a plate and let cool, 3 minutes.Once cooled, discard skin and flake salmon into 2" pieces.While salmon cooks and cools, continue recipe. -
3 Heat Sauce and Finish Dish
Taste BBQ sauce (it's spicy!). Combine BBQ sauce (to taste) and 1 Tbsp. water in a microwave-safe bowl. Microwave uncovered until heated through, 30-60 seconds.
Carefully remove from microwave. -
4 Finish the Dish
Stir soy sauce, and a pinch of salt into rice. Fluff with a fork.
Plate dish as pictured on front of card, topping rice and green beans with salmon. Garnish with BBQ sauce (to taste). Bon appétit!
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